cooking classes

Back to Basics Cooking ClassesLearn the faster, healthier, easier way of cooking at a Thermomix 'Back to Basics' Class! During our fun class you will see the wide variety of foods that can be prepared quickly and easily using Thermomix. From sorbet and soup to salad and steaming, we cover all the basics plus lots of hints and tips for saving time and money in the kitchen.

In addition to seeing the revolutionary Thermomix in action, our 'Back to Basics' class will feature:

    * Quick, tasty and nutritious meals for the family!
    * Fruit Sorbet in less than 1 minute
    * Juice, Homemade Bread and Butter, tasty Dip and Salad in seconds
    * Plus Soup, a Hot Dish, and Cake with Custard
    * Seasonal produce that is available, affordable & in abundance!

The class is suitable for new owners and those who just want to have a look.  All welcome!Floreat
Date:    Wednesday 19th January
Time:    7.30pm to 9:00pm
Venue: St Nicholas Church Hall
               84 The Boulevard, Floreat
Cost:     $15.00BOOK NOW by emailing Belinda at belinda@providencewellness.com

Melville
Date:    Monday 24th January
Time:    7.30pm to 9:00pm
Venue: Melville Girl Guide Hall
               Corner Stock Rd and Kitchener St, Melville
Cost:     $15.00BOOK NOW by calling Joanna on 0431 744 932 or emailing jorusling.thermomix@hotmail.com

Iluka
Date:    Tuesday 1st February
Time:    7.00pm to 9:00pm
Venue: Beaumaris Sports Association
               6 Miami Beach Prom, Iluka
Cost:     $15.00BOOK NOW by calling Trisha on 0400 582 600 or emailing b.tburgo@bigpond.net.au

Duncraig
Date:    Thursday 3rd February
Time:    7.30pm to 9:30pm
Venue: Duncraig Community Hall
               47 Beddi Road, Duncraig
Cost:     $15.00BOOK NOW by calling Machelle on 0431 142 646 or emailing shellyagain@hotmail.com

Mandurah
Date:    Tuesday 8th February
Time:    7.30pm to 9:30pm
Venue: Uniting Church (opposite Mandurah Toyota)
               Pinjarra Road, Mandurah
Cost:     $15.00BOOK NOW by calling Sandy on 0429 311 341 or emailing swiftarrow@oceanbroadband.net

Manning
Date:    Thursday 10th February
Time:    7.30pm to 9:30pm
Venue: Manning Senior Citizen Centre
               3 Downey Street, Manning
Cost:     $15.00BOOK NOW by calling Elisabeth on 0417 945 098 or emailing elisabeth_higgins@wn.com.au
Balcatta
Date:    Tuesday 15th February
Time:    7.30pm to 9:30pm
Venue: Balcatta Head Office
               Unit 3/5 Stretton Place, Balcatta
Cost:     $15.00BOOK NOW by calling Helen on 0402 007 029 or emailing  lengov@tpg.com.au

Free cookbook for new owners in January!

For anyone who purchases a Thermomix in January and holds a demo before February 28th, the new Travelling with Thermomix Cookbook is a bonus gift (as well as the usual the 2.2L Thermoserver).  This is a gorgeous book which has recipes from 23 countries grouped into cuisine families - countires that show similarities based on their history, type of cuisine, social customs and geographical location.  There is a forward in each section which gives information on the traditional cuisine for the area and included are wonderful photos of each of the recipes and the countires they are from.

This is a beautiful book which is well worth buying the Thermomix this month for!

Date Choc Bar (Power Bar Alternative)

Again thanks to Jocelyn for this recipe, who is attempting the Albany to Perth Youth Focus bike ride this year and so needs lots of energy quick!  These are useful to have in your back pocket when doing strenuous training.

500 dates or other dried fruit eg apricots, prunes - soaked in hot water for 10 minutes, then drained
100g almonds
25g cocoa powder
2tbsp honey

Pre heat oven to 170C
Place almonds in TM bowl and mill for 7 seconds on speed 8. Set aside
Place dates in TM bowl and chop for 2-5 seconds on speed 6
Add almonds, cocoa and honey and mix for 5 seconds on speed 5. Scrape down sides of bowl and mix for further 3 seconds on speed 5.
Spread out on baking tray lined with baking paper and cook for 20 minutes.  Allow to cool on tray and place in fridge for at least one hour.
Cut into 12 bars and keep in fridge for up to 2 weeks.

Low GI Pearl Parley Risotto

Thanks to Jocelyn at the branch meeting last night for this recipe.  This is a low GI (Glycemic Index) recipe. Low GI basically means you will feel fuller for longer, hence if you are trying to lose weight, try eating low GI foods. If you'd like more information on this, see there are quite a few books available with recipes for low GI food. 

Christina, sorry there is no photo - I have not made it myself yet, just tasted it last night!

Arborio rice is a medium GI food, but there are a few ways to make it lower GI - eg by adding lemon juice which slows down stomach emptying due to it's acidity, thereby reducing the rate at which the carbohydrate is digested.
The other way is by reducing portion size of the rice and add steamed vegetables on the side to make the meal more substantial.

Here is a recipe for Pearl Barley Mushroom Risotto:  (Pearl Barley has a lower GI than arborio rice).

50g parmesan cheese
1/2 onion
20g olive oil
300g pearl barley (soaked overnight and drained)
100ml white wine
750g water
2tbsp stock concentrate
finely grated zest of one lemon
baby spinach leaves to serve
1/4 cup lemon juice

Place parmesan into TM bowl and grate for 10 seconds on speed 9.  Set aside.
Add onion and chop for 5 seconds on speed 6. 
Add oil and saute for 2 minutes at 100 C on reverse and speed soft.
Insert butterfly, add pearl barley and wine and saute for 2 minutes at 100C on reverse and speed soft.
Add water, stock, mushrooms and lemon zest and cook for 25 minutes at 100 C on reverse and speed soft.
Pour risotto into thermoserver with baby spinach, lemon juice and parmesan. Let stand for a few minutes before serving.

BBQ Steak in the Varoma!

Thanks to dj for this recipe - the Thermomix really can do everything!

Marinade:
2 cloves garlic
2cm fresh ginger
1 small red chilli
2 tbsp Hoi Sin sauce
1 tsp salt
1 tblsp sugar
1 tblsp rice wine or dry sherry
2tblsp oyster sauce
2 tblsp soy sauce
1 tsp sesame oil
1 tsp Parisian essence ( to give colour to meat - this is just burnt sugar and available in supermarkets)
2 tsp cornflour

2-4 good quality steaks eg Porterhouse or Scotch fillet

Method:
Place garlic, ginger and chilli in TM bowl and chop for 6 seconds on speed 9. Scrape down sides of bowl.
Add all other marinade ingredients and mix for 8-10 seconds on speed 7
Place steaks in bowl and pour marinade over and leave for 1 hour, turning to coat as necessary.
Dran and arrage steaks in Varoma tray - if cooking 4 steaks, place 2 on bottom of Varoma and 2 on tray.  Allow space for steam to rise in between. Place 500ml of water in TM bowl or make a sauce in the bowl (see below) and cook for 20 minutes at Varoma on speed 1 (or according to taste)

Sauce to pour over steak when cooked:
Use leftover marinade with 4-6 mushrooms, 1 onion cut in quarters and 1 cup wine.  Reduce water to make mixture up to 500ml.  You can add potatoes or rice to basket and cook with the meat - if so, use speed 4 instead of speed 1.

Enjoy!

Sweet and sour pork

Follow the link below for a really tasty sweet and sour pork recipe (this recipe is for chicken, I replaced the chicken with 500g cubed pork steak).  I cooked this dish first and poured it in the Thermoserver to keep hot whilst cooking 400g of brown rice in the TM.

http://www.forumthermomix.com/index.php?topic=4683.msg58861#msg58861

Chicken and Pumpkin Risotto

A pretty good risotto made by tweaking the mushroom risotto recipe from the EDC a bit.  This was enjoyed by all recently.

Follow the  mushroom risotto recipe, replacing mushrooms with about 200g cubed chicken thigh (or breast) and about 200g cubed pumpkin.  Reduce the rice to about 300g.

Follow the EDC directions, putting in the pumpkin in place of the mushrooms.  Cook for 10 minutes on 100 degrees, reverse and speed 1.  After 10 minutes is up, add the chicken and cook further 7 minutes, 100 degrees, reverse and speed 1.  Can stir through some chopped chives if desired. 

Pour into Thermoserver, leave to stand for 5 minutes, serve and enjoy!